Asian Cucumber Salad
Dressed in a peanut vinaigrette, this easy Asian cucumber salad is a fresh mix of cucumbers, carrots, peanuts, cilantro and scallions.
Servings: 4
Ingredients
- For salad
- 1 pound English cucumbers, trimmed and thinly sliced into rounds
- 1/2 cup shredded carrots
- 1 scallion, thinly sliced
- 1/4 cup chopped salted roasted peanuts
- 2 tablespoons chopped cilantro plus more for serving
- For vinaigrette
- 1 tablespoon natural peanut butter
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the cucumbers, carrots, scallions, peanuts and cilantro.
- For the vinaigrette, whisk together the peanut butter, ginger, garlic, lime juice, olive oil, soy sauce, rice vinegar, maple syrup, red pepper flakes, salt and pepper in a small bowl.
- Drizzle the vinaigrette into the cucumber salad, tossing to coat and sprinkling with additional cilantro before serving.
Notes
Serves 4 as a side salad.
Store leftovers in the refrigerator in an airtight container up to 3 days. If you are planning to save the salad, wait to toss it in the dressing. Keep the salad and dressing in separate containers.
Nutrition
Calories: 176kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 597mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2844IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg